Tag Archives: domoic acid

One of the first science columns I ever wrote for a newspaper 36-years ago was about domoic acid in shellfish.

Everything old is new again.

According to the Canadian Food Inspection Agency DOM International Limited is recalling Kelly Oysters brand Gigas Oysters from the marketplace due to marine biotoxin which causes amnesic shellfish poisoning. Consumers should not consume and retailers, hotels, restaurants and institutions should not sell, serve or use the recalled product described below.

This recall was triggered by the company. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

There have been no reported illnesses associated with the consumption of this product.

This is what creativity looks like at its ugly peak (even though this was filmed with makeup and tricks 7 years after being written, it’s still the best vid)

Investigations led by scientists at the University of California, Santa Cruz, help explain the extraordinary duration and intensity of the 2015 domoic acid event, the spread of the toxin through the marine food web, and its persistence in Dungeness crab months after the algal bloom disappeared from coastal waters. Ocean scientist Raphael Kudela, the Lynn Professor of Ocean Health at UC Santa Cruz, will present the latest research findings at the American Geophysical Union (AGU) Fall Meeting in San Francisco on Friday, December 18.

Domoic acid is a potent neurotoxin produced by a type of microscopic algae called Pseudo-nitzschia that occurs naturally in coastal waters. Blooms of the toxic algae along the California coast typically occur in the spring and fall and last just a few weeks. This year, however, unusual oceanographic conditions (unrelated to El Niño) led to the largest and longest-lasting bloom ever recorded.

“The duration of the bloom and the intensity of the toxicity were unprecedented, and that led to record levels of the toxin in species such as anchovies, razor clams, and crabs,” Kudela said. “We also saw the toxin in organisms and parts of organisms where we thought it was not supposed to be, like the filets of fish.”

Monitoring programs are in place to ensure the safety of seafood for human consumption, leading to the closure of several west coast fisheries and the delayed opening of the Dungeness crab season. In humans, domoic acid poisoning is also known as amnesic shellfish poisoning because it may cause permanent loss of short-term memory, as well as neurological and gastrointestinal symptoms. In 1987, four people died of domoic acid poisoning in Canada after eating contaminated mussels, but such cases are rare.

The levels of toxin detected this year in the filets of salmon, rockfish, and ling cod were well below the regulatory limits, Kudela said. But once the toxin gets into the muscle tissue, it will stay in the fish and in the food web much longer than if it is just in the intestinal track.